Tropical quinoa pudding

Because eating mangoes makes spring arrive faster. Its a fact.

Quinoa pudding with mangoes and pineapple

A search for ‘mango pineapple brunch recipes’ turns up plenty of links for drinks involving mangoes, pineapples, and rum. (Which sounds awesome, actually, but I prefer a non-liquid brunch.)

So I adapted from this delicious sounding strawberry quinoa pudding recipe, which came complete with stunning pictures.

Quinoa-mango-pineapple pudding

– 1/2 cup quinoa (I used a combination of white and red, just because it looks better)

– 2 cups unsweetened vanilla almond milk (Or regular milk of your choice, along with 1 tsp vanilla extract)

– 1/4 cup brown sugar/ plain sugar along with 1 tsp molasses

– 2 cloves cardamom, husk removed and seeds ground*

– 1 cup diced mangoes

– 1 cup diced pineapple

– 1 tbsp pistachios, chopped

– Rinse the quinoa well, and add to the milk, sugar and molasses in a non-stick saucepan.

– Bring to a simmer and cook for about 30 minutes, stirring occasionally, until the quinoa is cooked and milk is reduced to a pudding like consistency. (If using almond milk, don’t boil the mixture because it will separate. Boiling regular milk is okay.)

– Stir in the cardamom. Serve warm, with cold diced fruit and pistachios on top.

This recipe makes two servings.

*In Ayurveda, some spices are considered ‘warm’ and others ‘cold’. Cinnamon is warm, which is why I prefer using the cool cardamom in summery recipes. Other cool spices are vanilla, cumin, coriander and fennel. Ginger, nutmeg, chilli peppers are warm. Turmeric is sort of on the fence- some people think its hot, others think its cold. I use it year round.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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8 Responses to Tropical quinoa pudding

  1. (I’m marking this as “Like” because it’s the best way to bookmark your recipes on WP!)

    This does look yummy! Whole cardamom is difficult to find at the local grocery stores, unfortunately. Would the pre-ground stuff be okay?

    I had a mini-disaster using almond milk in a cake recipe, so I think I’ll stick to regular milk. Almond milk not only separates when boiled, it does odd things to baked pastry and bread-like items. I wonder if it’s the absence of milk fat?

    • jaklumen says:

      Ditto. So what’s the conversion to ground cardamom?

      Ground I have, whole– no.

    • purplesque says:

      Yes..almond milk sounds like it should be the best thing for baked goods, but it sadly isn’t. If I remember right, it has a much lower protein content compared to regular milk as well. Both of those things would make it a risky proposition.

      Pre-ground cardamom should be fine..I’ve just never used it before. 1/4 tsp should be a reasonable amount to experiment with. 🙂

  2. leendadll says:

    Interesting. I have loads of quinoa around so, even though I think quinoa is totally flavorless, I might have to give this recipe a try!

  3. Brown Suga' says:

    What’s quinoa?

    • purplesque says:

      Suga! Welcome back.

      Quinoa is a South American grain- higher in protein and fiber compared to rice. I don’t think it has a name in Hindi. Dalia/wheat grits would probably be the closest in texture, or maybe even Amaranth.

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